Tag Archives: fall

Spicy Pumpkin and Sausage Soup

Whenever Fall rolls around, I start to go a little soup crazy. The spicy Italian sausage adds nice heat to this hearty, vegetable-heavy bowl of goodness. With the chickpeas, chunks of zucchini and kale and thick broth, this soup almost feels more like a stew. Needless to say, it is best enjoyed with family or  friends.

pumpkinsoup

Cook Time: 1 hour
Serves: 5-6

Ingredients:
3 cups fresh pumpkin (1 cubed)
2 large Italian sausages (casing removed)
1/2 cup dry red wine
1 yellow onion (finely chopped)
2 cloves garlic (minced)
4 cups chicken broth
2 cups zucchini (halved, 1/2 sliced)
3 cups kale (stems removed, loosely chopped)
1 14 oz can chickpeas
1/2 cup heavy cream
1 Tbsp red wine vinegar
2 tsp lemon juice
1 tsp chili powder
Salt and pepper
Olive oil

Directions:
1. Start with preheating your oven to 400°F. Toss the chunks of pumpkin with a bit of olive oil, season with salt and pepper and let them roast in the oven until they’re fork tender, about 35 minutes.
2. While that’s happening, cook the sausage in a large pot on medium-high heat, breaking it up with a spoon as you go, until well-browned. De-glaze the pot with the red wine, then add the chopped onion and garlic and cook until softened, about 5 minutes or so.
3. Next, pour in the broth, remaining vegetables and bring to a boil. Reduce to low heat and let simmer for 20 minutes.
4. Once the pumpkin is ready, remove from oven, place into a food processor or blender with cream and purée until smooth. Stir the pumpkin puree into the pot, along with remaining ingredients. Let simmer for another 20 minutes.
5. Season to taste with salt and pepper to finish.

Simple Butternut Squash Tart

This dessert makes me happy because, well, it’s dessert and dessert is delicious! This butternut squash tart is a little bit sweet, a little savoury and is a great way to showcase in-season butternut squash.

Prep Time: 1 hour
Cook Time: 30 mins
Serves: 8

888_butternut-squash-tart

Ingredients:

Filling
374 g (1 2/3 cup) butternut squash purée
2 eggs
120 g (3/5 cup) brown sugar
6 grams (1 tsp) salt
350 g (1 1/2 cup) cream
Zest of 1 orange

Tart Shell
360 g (3 cups)flour
17g (1 Tbsp) sugar
2 g (pinch) salt
227 g (1 cup) butter
1 egg
4 Tbsp cold water
Splash of white vinegar
Couple pinches of thyme

Directions:
1. Cut butternut squash in half, cover in tinfoil and roast in oven at 400°F until tender, about 30-40 minutes (depending on the size of the squash).
2. Once roasted, let squash cool, then remove skin, and puree in blender or food processor.
3. In a blender, add ingredients for tart, mixing until smooth.
4. In a mixing bowl, add flour, sugar, salt, then rub the butter in by hand until it forms a sandy consistency, then add in the wet ingredients and a couple pinches of thyme, mixing until a dough forms. Form dough into a ball and wrap in saran wrap, allowing to sit in the fridge for at least an hour.
5. Once the dough has cooled, preheat oven to 350°F.
6. Roll dough flat until about ¼ inch thick, then place and press into tart shell, pour filling into shell, and bake for 20-30 minutes until filling is set, and tart shell is lightly browned.
7. Top with some whipped cream, sweetened to taste with maple syrup!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.